Best Saffron Scented Fresh Figs With Cinnamon And Honey Recipes

SAFFRON SCENTED FRESH FIGS WITH CINNAMON AND HONEY

Steps:

• Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
• Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
• Serve the figs warm with the yogurt and drizzled with the saffron syrup.
• Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE

Steps:

• Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
• Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
• Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

FRESH FIGS WITH HONEY SAUCE

Steps:

• Trim the stems off the figs and make a small hole in the top.
• Combine water, honey, cloves and allspice in a pot and bring to a boil.
• Put figs in the pot and simmer, covered for 15 minutes, until almost done.
• Remove figs and reduce sauce for 10 minutes.
• Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
• Stir in balsamic vinegar (if using).

GRILLED FRESH FIGS ON ROSEMARY SKEWERS

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Drain the stems and pat them dry with paper towelling.
• Skewer 2 fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler or grill to medium-high.
• Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
• Sprinkle evenly with the reserved rosemary leaves and some black pepper.
• Serve on the skewers while still hot.

FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY

Steps:

• Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
• Add a dollop of mascarpone to the center of each fig half and set plates aside.
• Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS

Steps:

• Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
• Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
• Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
• Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
• Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
• VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING

Steps:

• Toasted Walnuts:.
• In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
• Honey Drizzle Dressing.
• Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
• Salad:.
• Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
• Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
• Scatter the chopped,toasted walnuts over the fig salad.
• Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
• Serve with crusty bread and butter and mixed herb and salad leaves.
• Can also be served as a dessert/cheese course combined.